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Suggest a better descriptionSMOOTHLY STIR COLD WATER INTO DRY MUSTARD LET STAND FOR AT LEAST 10 MINUTES MEANWHILE IN A 2 TO 3 QUART NON-CORROSIVE PAN COMBINE WINE AND VINEGER, ONION OR SHALLOTS GARLIC, BAY LEAVES, ALLSPICE, SALT SUGAR AND TARRAGON. BRING TO A BOIL UNCOVERED AND REDUCE BY HALF APPRX. 15 TO 20 MINUTES. POUR WINE MIXTURE THROUGH A WIRE STRAINER INTO MUSTARD PASTE PRESSING ALL JUICES OUT. STIR TO BLEND AND POUR INTO TOP OF DOUBLE BOILER OVER SIMMING WATER. COOK STIRING OCCASIONALLY UNTIL AS THICK AS VERY HEAVY CREAM APPRX. 10 TO 15 MINUTES; MIXTURE THICKENS SLIGHT MORE AS IT COOLS. LET COOL AND PACK INTO Sm JARS OR CROCKS AND COVER TIGHTLY. STORES UP TO 2 YEAR. HONEY DIJON: OMIT TARRAGON AND AFTER COOKING ADD 1/4 c EACH OF HONEY AND DARK CORN SYRUP. Posted to MM-Recipes Digest V4 #4 by valerie@nbnet.nb.ca (valerie) on Feb 01, 1999
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Serving Size: 1 Cup (577g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 893 | ||
Calories from Fat: 419 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.5mg | 1 % | |
Potassium 1359.2mg | 36 % | |
Total Carbohydrate 71.8g | 21 % | |
Dietary Fiber 26g | 104 % | |
Sugars, other 45.8g | ||
Protein 41.4g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 893
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